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Moroccan Braised Chicken


The key to this Moroccan Braised Chicken recipe's success is the prunes and spices. The slight sweetness of the prunes and savory spices are well balanced producing an amazing flavor.

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  • 4 tablespoons olive oil
  • 6 whole chicken legs, (about 12 ounces each), drumsticks and thighs attached, skin removed
  • Coarse salt and ground pepper
  • 1 large onion, halved and thinly sliced
  • Yellow or brown onions
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups large pitted prunes, (dried plums)


Servings 6


Step 1

In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high.

Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.

Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.

Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.

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